Prebiotic Preparation

a technology of xylan or arabinoxylan, applied in the field of arabinoxylan preparations, can solve the problems of high price level, unfavorable environmental protection, and low cost effect of current manufacturing processes

Inactive Publication Date: 2008-05-01
K U LEUVEN RES & DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0002]The invention relates to the positive effect on gastro-intestinal health, and more particularly on the gut microbiota, of food with given non-starch polysaccharides (NSP). NSP include a range of compounds possessing different physicochemical properties. Arabinoxylans, also called pentosans, are an important group of cereal NSP and consist of a main chain of β-1,4-linked D-xylopyranosyl units to which O-2 and / or O-3 α-L-arabino-furanosyl units are linked. In a typical arabinoxylan, unsubstituted, monosubstituted and disubstituted xylose residues occur (see FIG. 1). Arabinoxylans are either water-extractable or water-unextractable. The latter can be partially solubilised under alkaline conditions or by using enzymes and bind large amounts of water. The water-extractable arabinoxylans have an extraordinary viscosity forming potential. In general, their molecular masses are very high (up to 800,000 Dalton) depending on the source and extraction method. Despite the fact that they are only minor constituents, they are important for the functionality of cereals in biotechnological processes such as the production of wheat starch, pasta and beer, breadmaking and other food applications.

Problems solved by technology

One major drawback of current commercial XOS preparations, which severely limits their commercial potential, is their very high price level compared to other oligosaccharides, indicating that current manufacturing processes are not cost-effective.
The main drawback of these methods is that the chemical extraction of xylan or arabinoxylan is environment-unfriendly, and requires costly removal of the chemicals by extensive dialysis or ultrafiltration before enzymic hydrolysis can be performed.
The drawback of this method is that, due to the high reaction temperature, side products are produced that are undesirable for food purposes, such as furfural, hydroxymethylfurfural and levulinic acid (Carvalheiro et al., 2004).
Second, the preparations with a low average degree of polymerisation have an energy level that is not desired in low-calorie food ingredients.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

Preparation of XOS / AXOS with Average DP>4

Materials and Methods

[0052]Xylooligo-95P. The commercial xylo-oligosaccharide preparation Xylooligo-95P, consisting predominantly of xylobiose, xylotriose, and xylotetraose, was obtained from Suntory Ltd. (Tokyo, Japan).

[0053]Preparation of water-unextractable arabinoxylan from wheat bran. For the preparation of bran water-unextractable arabinoxylan (WU-AX), commercial wheat bran (Meneba Meel BV, Rotterdam, The Netherlands) was used as starting material. Non-arabinoxylan material was partially removed from the bran by enzymic treatment according to the method described in Maes et al. (2004). A suspension of wheat bran in water (1:7 w / v) was first treated with a thermostable a-amylase (Termamyl 120 LS, Novozymes, Bagsvaerd, Denmark; 1 μl / g wheat bran) for 90 min at 90° C. to hydrolyse the starch. After cooling to 50° C., the pH of the suspension was adjusted to 6.0 using concentrated HCl and the suspension was incubated with a protease (Neutra...

example 2

Physicochemical and Sensory Properties of XOS / AXOS Preparations

Materials and Methods

[0070]Oligosaccharide preparations. Xylooligo-95P, AXOS-15-0.27, AXOS-39-0.22, and AXOS-13-0.21 were obtained as described in the Materials and Methods of example 1. The Fructo-oligosaccharide (FOS) preparation was the commercial product Raftilose (Orafti, Tienen, Belgium). The AXOS-15-0.27 used for sensory analysis was first dissolved in water (1:25 w / v) and treated with active carbon to remove possible off-flavours resulting from the production process. The suspension of AXOS-15-0.27 and active carbon (0.75 g / g AXOS-15-0.27) was stirred for 1 h at 18° C., and after decantation, the active carbon was removed by centrifugation (10000 g, 30 min, 18° C.).

[0071]Stability measurements. Stability measurements were carried out on the water-extractable part of oligosaccharide preparations, which was obtained by suspension of the preparations in deionised water (1:10 w / v) followed by shaking (2 h, 18° C.), c...

example 3

Fractionation of AXOS Preparations by Ultrafiltration

Materials and Methods

[0079]Preparation of AXOS. Squeegee WU-AX was prepared as described in the Materials and Methods of example 1. Squeegee WU-AX was suspended in sodium acetate buffer (25 mM, pH 4.7) at 3 g / l and incubated with XAA, an endoxylanase from Aspergillus aculeatus (Shearzyme 500 L, Novozymes, Bagsvaerd, Denmark), at 18.4 U per g squeegee WU-AX for 4 h at 30° C. After inactivation of the enzymes by boiling for 30 min and subsequent filtration of the suspension, AXOS was recovered in the filtrate.

[0080]Separation of AXOS by ultrafiltration. AXOS were fractionated in a dead-end ‘HP4750 stirred cell’ ultrafiltration device (Sterlitech Corporation, Kent, USA). The ultrafiltration membranes used had a molecular mass cut off (MMCO) of either 5 kDa (P005F, Celgard, Wiesbaden, Germany), 10 kDa (PES-10, Synder Filtration, Vacaville, Calif., USA), or 30 kDa (PES-030H, Celgard). Concentration polarization at the membrane surface ...

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Abstract

The present invention relates to a nutritional additive comprising arabinoxylans, which beneficially modulates the human intestinal flora. Furthermore, several food and beverage products comprising the additive are provided as well as methods to prepare the said additive.

Description

FIELD OF THE INVENTION[0001]The present invention relates to arabinoxylan preparations for use as prebiotic nutritional additives and to methods of improving gastro-intestinal health of human beings through the supplementation of their diets with the said additives. In a preferred embodiment, the arabinoxylan preparations are derived from natural sources, such as plant material and more preferably from cereals.BACKGROUND OF THE INVENTION[0002]The invention relates to the positive effect on gastro-intestinal health, and more particularly on the gut microbiota, of food with given non-starch polysaccharides (NSP). NSP include a range of compounds possessing different physicochemical properties. Arabinoxylans, also called pentosans, are an important group of cereal NSP and consist of a main chain of β-1,4-linked D-xylopyranosyl units to which O-2 and / or O-3 α-L-arabino-furanosyl units are linked. In a typical arabinoxylan, unsubstituted, monosubstituted and disubstituted xylose residues...

Claims

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Application Information

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Patent Type & Authority Applications(United States)
IPC IPC(8): A23L1/30A61K31/716A61P1/00A21D2/18A23K1/16A23K1/18A23L1/308A23L7/10A23L7/109A23L13/40A61K36/899
CPCA21D2/181A23K1/1643A61K36/899A61K31/716A23V2002/00A23L1/31436A23K1/1826A23L1/1016A23L1/16A23L1/3002A23L1/3014A23L1/3081A23L1/31409A61K2300/00A23V2200/3202A23V2200/3204A23K20/163A23K50/75A23L7/115A23L7/109A23L33/105A23L33/135A23L33/22A23L13/42A23L13/426A61P1/00
Inventor DELCOUR, JANCOURTIN, CHRISTOPHEBROEKAERT, WILLEMSWENNEN, KATRIENVERBEKE, KRISTINRUTGEERS, PAUL
Owner K U LEUVEN RES & DEV
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